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Grand Cru
Bâtard-Montrachet
Clay-limestone soil.
Planted in 1962, 1974, 1979, 1989 and 2021.
Surface: 1ha73a (4.27 acres).
Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into barrels.
Alcoholic and malolactic fermentation in oak casks.
Aging 12 months in barrels on lees then 10 months in stainless steel tank on fine lees.
Optional fining and light filtration if necessary.
Biodynamic.
Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.
